Smoked Salmon Eggs Benedict With Dill Hollandaise Recipe

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Photograph: Sydney Oland. Video: Serious Eats Video.

Rich and creamy eggs Benedict is a brunch classic for good reason. And in my book, smoked salmon is a welcome addition to any table, brunch or not. It doesn't get much better than combining the two (especially when you throw in some mimosas and Bloody Marys).

The dill hollandaise brightens up the plate, while the fatty, smoky salmon supports the tart hollandaise. Use our foolproof methods for the hollandaise and the poached eggs, and you'll have a brunch that will wow any guest—even the in-laws.

1:11

How to Poach Eggs

Recipe Facts

Active: 40 mins
Total: 40 mins
Serves: 4 servings

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Ingredients

  • 1 recipe Foolproof Hollandaise

  • 1 tablespoon chopped fresh dill fronds

  • 4 English muffins

  • 8 slices smoked salmon

  • 4 large eggs, poached with this method

  • Sliced scallions, to garnish

Directions

  1. Combine hollandaise with 2 teaspoons dill. Toast the English muffins and divide between 4 plates, top each English muffin with 2 slices smoked salmon, then a poached egg. Spoon dill hollandaise over each egg, garnish with extra dill and sliced scallions if desired and serve immediately.

Nutrition Facts (per serving)
770 Calories
61g Fat
30g Carbs
26g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 770
% Daily Value*
Total Fat 61g 78%
Saturated Fat 34g 169%
Cholesterol 596mg 199%
Sodium 3103mg 135%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 9%
Total Sugars 1g
Protein 26g
Vitamin C 11mg 55%
Calcium 196mg 15%
Iron 3mg 16%
Potassium 343mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)